Mouth-Watering Stuffed Mushrooms


mouth watering stuffed mushrooms

Mouth-Watering Stuffed Mushrooms

12 whole fresh mushrooms · 1 tablespoon vegetable oil · 1 tablespoon minced garlic · 1 (8 ounce) package cream cheese, softened · ¼ cup grated Parmesan cheese

A restaurant-worthy appetizer stuffed with cream cheese, garlic, Parmesan cheese, and a hint of heat.
mouth watering stuffed mushrooms video

Mouth-Watering Stuffed Mushrooms Video

May 3, 2013 ... This video shows you how easy it is to make stuffed mushrooms using simple, everyday ingredients. Angie calls them mouth-watering, and ...


stuffed mushroom recipes

Stuffed Mushroom Recipes

Mouth-Watering Stuffed Mushrooms ... These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite. By Angie  ...

Stuffed mushrooms are a fabulous appetizer for any occasion. Start stuffing with these top-rated recipes using clams, sausage, crabs, and vegetarian options, too!
mouth watering stuffed mushrooms review by melanie

Mouth-Watering Stuffed Mushrooms - Review by Melanie ...

Dec 26, 2008 ... I made for Christmas dinner appetizer and they were YUMMY! But i also read a lot of the reviews and took some of the advice (and left some).

I made for Christmas dinner appetizer and they were YUMMY! But i also read a lot of the reviews and took some of the advice (and left some). I rated accordingly since i changed it a bit. I used 12 large mushrooms (caps about 2" wide) as the recipe called for as well as the the whole pkg of cream cheese and it was just right. Next time, though, I will use bite size smaller mushrooms but double the amount of mushrooms to make it easier to eat as a appetizer. Used olive oil instead of vegetable oil and added to the original ingredients for the filling: 2 stalks green onions (minced and cooked with the garlic and mushroom stems), a bit more parmesan (used fresh grated parmesano reggiano), a bit of garlic powder, 1 crisp, crumbled bacon and about a cup of cooked dungeoness crab. I dunked the mushroom caps in melted butter & lemon before filling, sprinkled with more parmesan and baked in a mini muffin pan. (Beware: if the mushrooms don't fit all the way into the muffin pan, they will come out shaped like muffins!
mouth watering stuffed mushrooms printer friendly

Mouth-Watering Stuffed Mushrooms - Printer Friendly

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be ...


the best stuffed mushrooms recipe

The Best Stuffed Mushrooms Recipe

Stuffing cream cheese, Parmesan cheese, and bacon into mushrooms is a delicious way ... The Best Stuffed Mushrooms ... Mouth-Watering Stuffed Mushrooms.

Stuffing cream cheese, Parmesan cheese, and bacon into mushrooms is a delicious way to impress someone special.
mouth watering stuffed mushrooms photos

Mouth-Watering Stuffed Mushrooms Photos

Mouth-Watering Stuffed Mushrooms. I used the original recipe, but I used 24 mushrooms instead of 12, and added some bread crumbs and parmesan cheese  ...


stuffed cream cheese mushrooms recipe

Stuffed Cream Cheese Mushrooms Recipe

Stuffed mushroom caps are always a party favorite. ... Arrange stuffed mushrooms onto the prepared cookie sheet. Step 5 ... Mouth-Watering Stuffed Mushrooms.

Stuffed mushroom caps are always a party favorite. This version of the appetizer classic features creamy and garlicky cheese filling.
mouth watering stuffed mushrooms review by christina davito

Mouth-Watering Stuffed Mushrooms - Review by Christina Davito ...

These were the best stuffed mushrooms I ever had. My only complaint was that the filling was a little messy to eat. But, otherwise, a great app for us low-carbers.

These were the best stuffed mushrooms I ever had. My only complaint was that the filling was a little messy to eat. But, otherwise, a great app for us low-carbers.
mouth watering stuffed mushrooms review by butterb

Mouth-Watering Stuffed Mushrooms - Review by BUTTERB ...

Mouth-Watering Stuffed Mushrooms ... Put mushroom caps on paper towels to drain well. ... Snip off one corner and use as a pastry bag to fill mushrooms.

I've made these many times and everyone loves them. They are not time consuming at all and can be made up two days before needed. Wash mushrooms and twist out stems. Drain in colander. Put mushroom caps on paper towels to drain well. Slice off woody part of stem and put in food processor. Pulse stems until minced. Add 1 Tlbs olive oil to pan and stir-fry minced stems and garlic (minced type from jar)until dry. Add spices. Slightly cool, but while still warm add cheeses (and a can of drained crab if want). Put a plastic zip lock bag into a bowl and roll back sides- add cream cheese mixture. Snip off one corner and use as a pastry bag to fill mushrooms. If making ahead 1)use only freshest mushrooms you can find, 2)blot off excess water from mushrooms, 3)put them into a non-metalic dish. I sprinkle the tops with shreded (not grated )parmesan cheese. Cover well with plastic wrap and refrig. until ready to bake. (I've made up to two days in advance- without crabmeat though).